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Butternut Squash Soup with Ginger

This butternut squash soup recipe gets maximum flavor from ginger, curry, and coconut milk. Freeze individual portions for quick meals anytime.

Butternut Squash Soup with Ginger

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By: Team Beachbody
Servings
12 servings, 1 cup each
Prep Time
10 min.
Cook Time
25 min.

Ingredients:

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 thin slice fresh ginger, peeled, grated
  • 10 cups cubed butternut squash (about 3½ lbs.)
  • 1 tsp. sea salt
  • 2 tsp. yellow curry powder
  • 6 cups low-sodium organic vegetable broth
  • 1 cup coconut milk

Instructions

Here are your instructions:

  1. Heat oil in large saucepan over medium heat.

  2. Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant.

  3. Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.

  4. Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.

  5. Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.

  6. Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.

Recipe Notes

Note: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing.

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Butternut squash soup with ginger

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Nutritional Data Butternut Squash Soup Ginger

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